Chestnut Chicken


This has become one of my favorite dish to cook on week nights. Older sis brought up she cooks it for her family, super simple and the kids love it, I was sold after 1 try, since the meat melts right off the bones with hardly any efforts on my part.

6 Dried black mushrooms
20 Chestnuts
2 pounds Chicken legs
3 Sets chicken giblets (I skipped this)
2 slices Fresh ginger root (up to)
3 tablespoons Oil
2 cups Water
3 tablespoons Soy sauce
2 tablespoons Sherry
½ teaspoon Salt

1. Soak dried mushrooms. Shell chestnuts (see “How-to Section”); then cut in half. 2. With a cleaver, chop chicken legs, bones and all, in 2-inch sections. Chop giblets in 2-inch sections. Slice ginger root and soaked mushrooms. 3. Heat oil in a heavy pan. Quickly brown chicken and giblet sections. Add ginger root and mushrooms; stir-fry about 1 minute. 4. Meanwhile heat, but do not boil, water; then stir in soy sauce, sherry and salt. Pour over chicken and bring to a boil. Then simmer, covered, 30 to 35 minutes. 5. Add chestnuts and simmer, covered, 15 minutes more. NOTE: This dish is often served at holiday feasts and elaborate dinners.

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen’s MM Recipe Archive, .


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